PECAN SWEET POTATO SALAD

Pecan Sweet Potato Salad image

A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering. -Patricia Swart, Bridgeton, New Jersey

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

6 to 7 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
4 celery ribs, chopped
2 green onions, thinly sliced
1 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2/3 cup chopped pecans, toasted

Steps:

Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions., In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans.

Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 188mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges